Orzo Pasta

Cooked orzo; store in an airtight container.

Cooked orzo freezes well; thaw in the fridge or reheat gently.

Store in an airtight container or original packaging in a cool, dry pantry. Unopened dried orzo keeps indefinitely; opened boxes last 6–12 months.

Cook orzo like rice pasta: boil in salted water for 8–10 minutes until al dente. Don't overcook or it becomes mushy.

Toast dry orzo in a dry pan for 2–3 minutes before cooking to add a subtle nutty flavor.

Orzo absorbs flavors well—toss it warm with olive oil, herbs, and vegetables for best results.

It works beautifully in cold salads; dress it while still slightly warm so it absorbs the vinaigrette.

Lemon, garlic, and fresh herbs (dill, parsley, mint)

Cherry tomatoes, cucumber, and feta for cold salads

Chicken or vegetable broth for soups

Pesto, olive oil, and roasted vegetables

Spinach, mushrooms, and parmesan

Overcooking: orzo turns soft and loses its pleasant bite. Start checking at 8 minutes.

Stirring too much while cooking: this releases starch and makes it gummy. Stir once at the start, then occasionally.

Using it in soups without adjusting liquid: orzo continues absorbing broth after cooking, so add extra if making soup ahead.